Salsa alla Diavola
Category: Basic Recipes and Sauces
adapted this famous old sauce from Ada Boni, the noted Italian cookbook writer
of the mid-twentieth century. It's used
with lobster, shrimp or firm-fleshed fish. If you are use to a Mexican or Sichuan-style hot sauce this will seem very mild in comparison.
Yield: Makes 1 cup
Preparation Time: 15 minutes
1/2 cup white wine vinegar
Pinch freshly ground black pepper
2 dried red chiles
1 tablespoon tomato paste
1 cup beef bouillon
1 tablespoon all-purpose flour
1 tablespoon butter
1 teaspoon Dijon mustard
1. Pour the vinegar into a small saucepan and add the black pepper and red chile. Bring to a boil over high heat and cook until the vinegar reduces by half, about 3 minutes.
2. Dissolve the tomato paste in the beef bouillon and add to the vinegar. Reduce the heat to low and cook at a gentle boil for 10 minutes.
3. Form a burro maneggiato by blending the flour and butter with a fork, then beat into the sauce. Remove from the heat and stir in the mustard. Remove and discard the red chiles before using.